I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Maple Syrup Cornbread Recipe

When the HH and I were first married, the only cornbread I knew were those boxes of ready make Jiffy corn muffin mixes from the grocery store that you could buy for a quarter. Five for a dollar if there was a deal going on.

Cornbread wasn’t something I ate growing up as a kid {maybe because I grew up on the West coast?} but as an adult, I’ve became fond of cornbread over the years. The cornbread they served in restaurants that is…

Although I had tried making different cornbread recipes at home over the years, I was never able to capture the sweet, moist texture I’ve come to love served up as a side in restaurants. Until this past summer that is when the I stumbled upon a recipe for sweet cornbread from King Arthur Flour.

Now I know there are two camps when it comes to cornbread, those who love the sweeter version, and those {like Mrs HB.} who add just a scant amount sugarto their recipe. Well this recipe, this recipe is for those of us with a sweet tooth. 😉

Perfect as the side to chili, or a pot of beans and weenies, this recipe for maple syrup cornbread is a winner!

In a mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a smaller bowl, whisk together the milk, maple syrup, melted butter and eggs. Add the egg mixture to the dry ingredients and stir just until moistened.

Pour the batter into the buttered pan, and bake for about 20 minutes, until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.

Comments

Growing up in SC, there was almost always a cake of cornbread sitting on the counter, but y’all, I can’t even imagine eating it sweet. Yes, I have had the Jiffy kind and it’s good, but to me that’s not real cornbread.

Now, the dessert lover in me thinks Maple Syrup Cornbread would be perfect with a scoop of ice cream. 🙂

If you substitute the 1/4 cup maple syrup with 1/4 cup sugar, this would the same recipe that I have been making for years. It came from an old Betty Crocker cookbook, the one with the red and white checked cover. I always thought that it was the 2 eggs that made the difference between dry and moist. Many other corn bread recipes only call for 1 egg.

Same here! This is the one I have used for years, but with sugar. Growing up, however, we always put butter and maple syrup on top. Somewhere along the line I started using honey for a topping instead of maple syrup. I’ll have to try this one out.

This southerner doesn’t discriminate between cornbread types. I will gladly eat both haha. Though my mom was a yankee transplant, so I didn’t grow up with generational southern recipes. This recipe looks really good, I’ll have to try it! Sounds like chili is going on the menu for next week.

Warm cornbread, smothered in butter and then drizzled with maple syrup makes for a yummy breakfast or snack! I grew up in a maple syrup-making family in northern Wisconsin! Corn bread (slightly sweetened) was a vehicle for butter AND maple syrup! 🙂

I love cornbread. I don’t tolerate wheat anymore – some friends found a wheat free recipe online, and now it’s my go-to. I like sweetening with maple syrup too! (My recipe uses all cornmeal, no wheat, and yogurt/ sour cream/ buttermilk in place of the milk.)

I’ve found that the cornmeal you use really matters. I had thought it was all the same but had only bought white cornmeal at the store. Then I bought some in the bulk bins from Winco, plain old yellow cornmeal, and it is a total difference! The white must be ground finer or something because when I use the yellow the cornbread is more toothsome and nowhere near as good! I’ll use it until it’s gone but I’ll stick to the white cornmeal in a bag from now on!

Also this recipe is very similar to the one in my Better Homes and Gardens Bridal edition cookbook and I LOVE that recipe. It’s made with sugar and not maple syrup and a bit less flower but is my absolute favorite recipe! It is different than the one in the regular Better Homes and Gardens cookbook, I’ve actually found hat to be the case with most recipes in the Bridal edition one. So far I’ve like the Bridal Edition recipes much better!

Quite frankly, I was surprised that Mrs. HB even tolerated the scant little bit of sugar with her being from the South. Most people here (not transplants) don’t even want sugar in their kitchen when they are making cornbread! 🙂

Growing up in SW Pennsylvania, my grandmother always made cornbread with yellow cornmeal and molasses in place of any other sweeteners. It gives a slightly sweet flavor but makes the coloring a little deeper yellow. I’ve continued to make it this way and it’s a hit.

Mavis, this is a wonderful recipe, and I plan to try it with some of our great Canadian Maple Syrup !

Something else I would really appreciate is a great recipe for lemon loaf which has lots of lemon flavour all through the loaf, not just a syrup dripped on the top. I have tasted some that are also very moist, but do not have the recipe yet. Thanks !

Love cornbread but lately either the mixes I have used or the recipes I have tried produced a bitter baking powder aftertaste. Is there a fix for this? Maybe I am just sensetive to it, but it is harsh tasting. All help suggestions welcome!!